EP3096633B1 - Produits d`insectes, méthodes de fabrication et ses utilisation - Google Patents

Produits d`insectes, méthodes de fabrication et ses utilisation Download PDF

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EP3096633B1
EP3096633B1 EP14805739.1A EP14805739A EP3096633B1 EP 3096633 B1 EP3096633 B1 EP 3096633B1 EP 14805739 A EP14805739 A EP 14805739A EP 3096633 B1 EP3096633 B1 EP 3096633B1
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Prior art keywords
insect
product
grinding
composition
slurry
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EP3096633C0 (fr
EP3096633A1 (fr
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Aaron T. DOSSEY
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DOSSEY, AARON T.
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present disclosure is generally in the field of insects, and more particularly insect products which, for example, may be used as substitutes or supplements for human food or animal feed.
  • Insects have been found to be a promising source of high quality animal protein with a substantially lower ecological footprint than vertebrate livestock. Insects possess a number of attractive features over vertebrate livestock including, for example: 1) high feed conversion ratio (efficiency of converting feed into edible animal body mass); 2) higher reproductive rates; 3) less land use; 4) lower energy consumption; 5) less water use; and 6) producing lower levels of greenhouse gases. Additionally, because many insects can obtain water directly from food, along with the aforementioned feed conversion efficiency, production of insects involves substantially less water usage than livestock. Lower water usage reduces the energy needed to pump or recycle more clean water for crops and livestock. Increased utilization of insects in food or feed products rather than ingredients from vertebrae livestock can significantly reduce the human contribution to environmental destruction such as climate change.
  • insects possess a number of features which make them attractive targets for exploration as a more sustainable agricultural product (e.g., food or feed ingredient), such as: 1) being highly prolific with short life spans; 2) producing a high yield of complete protein, fat and micro-nutrients compared to vertebrate livestock; 3) being very efficient at biotransformation of organic matter into edible insect mass; and 4) not consuming products that compete with the human food supply.
  • insects present a substantial, yet extremely underexplored, alternative opportunity to provide much needed animal-sourced nutrients. Plus, insect-based food products may have a longer shelf-life, which is important for the transportation and storage of food in some remote areas where malnutrition is common.
  • Document CN 101 406 295 A pertains to functional food processed by insects using a protein enzymatic hydrolysis technique, in particular to full-nutrition silkworm chrysalis peptide functional food processed by a protein enzymatic hydrolysis technique from silkworm pupa.
  • Document CN 1 452 902 A relates to health-care preparations containing protein materials, in particular enzymatically hydrolyzed protein solutions and functional oligosaccharides.
  • document CN 1 145 227 A a full-silkworm powder used as medicine or health-care nutrient and its preparing process are disclosed.
  • the whole unwashed insects are selected from a group consisting of superworms, crickets, mealworms, grasshoppers, locusts, katydids, silkworms, or caterpillars.
  • the insect product includes a composition derived from an insect slurry of ground whole unwashed insects and comprising solid insect matter particles.
  • the composition may have has a peroxide value of about 30 meq/kg of fat or less and about 90% of the solid insect matter particles, by volume, and may have a particle size of about 1000 ⁇ m or less.
  • the present teachings are directed to insect products that are derived from at least one whole insect. These insect products are nutritious and of higher-quality, compared to known insect products. Also provided herein are methods for producing these insect products. Parameters of different steps, components, and features of the embodiments are described separately, but may be combined consistently with this description and claims to enable other embodiments as will be understood by those skilled in the art.
  • the insect products comprise a composition that is derived from at least one whole unwashed insect and comprises solid insect matter particles.
  • the term "whole insect” is defined as a non-dewatered insect of any life stage that is live, or euthanized, or preserved.
  • the term “non-dewatered” is defined as non-predried.
  • the whole insect is a whole unwashed insect, in which the term “unwashed” is defined as non-washed or non-cleansed.
  • the whole insect is a whole adult insect, in which the term "adult” is defined as any life stage of an insect, including nymph, except for egg, larva, or pupa.
  • insects may include arthropods and/or invertebrates.
  • suitable insects include: superworms ( Zophobas morio ); crickets (House Cricket ( Acheta domesticus ) and Banded Cricket ( Gryllodes sigillatus )); mealworms ( Tenebrio molitor ); Caribbean fruit fly ( Anastrepha suspensa ); black soldier fly ( Hermetia illucens ); grasshoppers or locusts or katydids (Differential grasshopper ( Melanoplus differentialis ), Migratory grasshopper ( Melanoplus sanguinipes ), Chapulines Grasshopper ( Sphenarium purpurascens ), Desert Locust ( Schistocerca gregaria ), and Nsenene Katydid ( Ruspolia baileyi )); and Silkworms or caterpillars ( Bombyx mori ).
  • solid insect matter particles means solid particles of comminuted whole insects.
  • the composition has a peroxide value of about 30 meq/kg of fat or less. In other embodiments, the composition has a peroxide value of about 20 meq/kg of fat or less, 10 meq/kg of fat or less, or 5 meq/kg of fat or less. In another embodiment, the composition has a peroxide value of about 1 meq/kg of fat or less. In yet another embodiment, the composition has a peroxide value from about 0.01 meq/kg of fat to about 30 meq/kg of fat. In a further embodiment, the composition has a peroxide value from about 0.01 meq/kg of fat to about 1.0 meq/kg of fat. The peroxide value is a precursor to rancidity of a composition.
  • the peroxide value is the most commonly used assay for measuring the state of oxidation in fats and oils and its value measures the oxidative rancidity or degree of oxidation of the fat/oil, not its stability.
  • the AOCS Official Method CD-8-53 was used as a guideline. See Table 1 below.
  • about 90% of the solid insect matter particles, by volume has a particle size of about 1000 ⁇ m or less. In another embodiment, about 90% of the solid insect matter particles, by volume, has a particle size of about 100 ⁇ m or less.
  • about 50% of the solid insect matter particles, by volume has a particle size of about 200 ⁇ m or less. In another embodiment, about 50% of the solid insect matter particles, by volume, has a particle size of about 20 ⁇ m or less.
  • about 90% of the solid insect matter particles, by volume has a particle size of about 1000 ⁇ m or less and about 50% of the solid insect matter particles, by volume, has a particle size of about 200 ⁇ m or less. In another embodiment, about 90% of the solid insect matter particles, by volume, has a particle size of about 100 ⁇ m or less and about 50% of the solid insect matter particles by volume, has a particle size of about 20 ⁇ m or less.
  • the composition has a L (lightness) value of at least 40 as measured on the Hunter L,a,b color scale.
  • the Hunter L,a,b color scale views color in a similar manner to which the human eye sees color, with L measuring light to dark color components, and the "a" and "b” values are termed the opponent color axes. More specifically, L (lightness) is valued from 0 (black) to 100 (white); a opponent color axis (red-green) is valued from positive values (red) to negative values (green), 0 is neutral; and b opponent color axis (yellow-blue) is valued from positive values (yellow) to negative values (blue).
  • the key color parameter for the present disclosure is the L value.
  • the "L" scale values are units of light reflectance measurement, and the higher the value is, the lighter the color is since a lighter colored material reflects more light.
  • the composition has a L value of at least 40.
  • the composition has a L value of at least 70.
  • L ranges from about 70 to about 100, from about 75 to about 100, from about 80 to about 100, from about 85 to about 100, from about 90 to about 100, or from about 95 to about 100.
  • the composition comprises protein in an amount of about 50% or more by weight based on dry weight of the composition. In certain embodiments, the composition comprises protein in an amount of about 25% or more by weight based on dry weight of the composition.
  • test method AOAC Official Method 992.15 and the test method AACC Official Method 46-30 were used as a guideline. See Table 1 below.
  • the composition comprises fat in an amount of less than about 20% by weight based on the dry weight of the composition. In another embodiment, the composition comprises fat in an amount of less than about 50% by weight based on the dry weight of the composition. In yet another embodiment, the composition comprises fat in an amount from about 0.1% to about 20% by weight based on the dry weight of the composition. In one embodiment, the composition comprises fat in an amount from about 0.1% to about 50% by weight based on the dry weight of the composition. In determining fat content, the test method AOAC Official Method 996.06 was used as a guideline.
  • the composition has a water activity of about 0.5 aw or less. In one embodiment, the composition has a water activity of about 0.4 aw or less. In another embodiment, the composition has a water activity of about 0.3 or less. In yet another embodiment, the composition has a water activity of about 0.03 aw or less. In a further embodiment, the composition has a water activity from about 0.01 aw to about 0.5 aw. For determining water activity, the AOAC Official Method 978.18 was used as a guideline. See Table 1 below.
  • the composition has an average surface oil of about 20% or less. In one embodiment, the composition has an average surface oil of about 17% or less. In another embodiment, the composition has an average surface oil of about 15% or less. In yet another embodiment, the composition has an average surface oil of about 10% or less. In a further embodiment, the composition has an average surface oil from about 0.01% to about 20%.
  • the average surface oil content is determined by the surface oil analysis described below. See Example 9.
  • compositions could comprise chitin in an amount of less than about 20% by weight based on the dry weight of the composition.
  • Another composition comprises chitin in an amount of less than about 10% by weight based on the dry weight of the composition.
  • Further compositions could comprise chitin in an amount from about 0.01% to about 20% by weight based on the dry weight of the composition.
  • Chitin is considered a component of the exoskeleton parts of insects. It does not dissolve readily in water or other solvents. Removing chitin is useful for insect products where low fiber is desirable, for example, texture, flavor, color, processing efficiency, or dietary or nutritional purposes. Chitin by itself has multiple applications in food, agriculture, medicine and materials.
  • the composition comprises dietary fiber in an amount of less than about 10% by weight based on the dry weight of the composition. In one embodiment, the composition comprises dietary fiber in an amount of less than about 5% by weight based on the dry weight of the composition. In another embodiment, the composition comprises dietary fiber in an amount from about 0.01% to about 10% by weight based on the dry weight of the composition. In yet another embodiment, the composition comprises dietary fiber in an amount from about 0.01% to about 5% by weight based on the dry weight of the composition.
  • about 90% of the solid insect matter particles, by volume has a particle size of about 1000 ⁇ m or less or about 100 ⁇ m or less; about 50% of the solid insect matter particles, by volume, has a particle size of about 200 ⁇ m or less or about 20 ⁇ m or less.
  • the insect products as described herein may be used in a wide variety of products, including but not limited to: food products, such as meat alternatives, meat filler, protein bars, snack foods, pastas, or protein powder for shakes or beverages, candies, ice cream, cheese, dairy substitutes, breads and baked goods; Ready to Use Therapeutic Food (“RUTF”); Ready to Use Supplementary Food (“RUSF”); animal feed and pellets; nutraceutical ingredients, such as omega fatty acids, vitamins, minerals, and enzymes; and pharmaceuticals such as antibiotics.
  • the insect product is mixed with at least one of, but not limited to, the following ingredients: flavors, coloring, seasonings, oil, fat, spices, nutrients or vitamin supplements.
  • the method for making insect products described herein includes wet-grinding at least one whole unwashed insect and drying the insect slurry to form a dried insect product comprising solid insect matter particles.
  • the method for making insect products described herein includes wet-grinding at least one whole unwashed insect into an insect slurry and drying the insect slurry to form a dried insect product comprising solid insect matter particles, in which drying includes spray drying or drum drying.
  • "insect slurry” is a semiliquid mixture of ground non-dewatered insects with or without added liquid.
  • the semiliquid mixture includes a pre-determined ratio of insects (mass) to added liquid (mass), such as water.
  • an insect slurry includes a 1:2 weight ratio of insects to water (e.g., 200 pounds (approx. 90.7 kg) of insects and 400 pounds (approx. 181.4 kg) of water).
  • an insect slurry includes a 1:1 weight ratio of insects to water.
  • an insect slurry includes a range of 1:4 to 4:1 weight ratio of insects to water.
  • the solid insect matter particles present in the dried insect product are in amount from about 85% to about 100% by weight of the dried insect product. In another embodiment, the solid insect matter particles present in the dried insect product are in amount from about 85% to about 95% by weight of the dried insect product. In yet another embodiment, the solid insect matter particles present in the dried insect product are in amount from about 85% to about 90% by weight of the dried insect product. In one embodiment, the solid insect matter particles present in the dried insect product are in amount from about 90% to about 100% by weight of the dried insect product. In another embodiment, the solid insect matter particles present in the dried insect product are in amount from about 95% to about 100% by weight of the dried insect product.
  • wet-grinding is defined as a grinding process of at least one whole non-dewatered insect with or without added liquid, such as water.
  • wet-grinding includes one grinding step that grinds the at least one whole insect to desired particle sizes (e.g., particles sizes of about 1000 ⁇ m or less).
  • wet-grinding includes two separate grinding steps: a coarse wet-grinding and a fine wet-grinding.
  • a coarse wet-grinding process grinds the at least one whole insect to particle sizes of about 5 mm or less (e.g., particles sizes from about 1 mm to about 5 mm).
  • a fine wet-grinding process grinds the at least one whole insect to particle sizes of about 1000 ⁇ m or less (e.g., particles sizes from about 1 ⁇ m to about 1000 ⁇ m).
  • a fine wet-grinding process may grind the at least one whole insect to particle sizes from about 1 ⁇ m to about 100 ⁇ m, from about 1 ⁇ m to 50 ⁇ m, or from about 1 ⁇ m to 10 ⁇ m.
  • the advantages of wet-stage grinding include, for example: (1) reducing heat needed to preserve and dry the insect slurry; (2) minimizing/avoiding the negative effects heat has on the insect product properties; (3) increasing process efficiency; (4) improving product digestibility; and (5) improving process throughputs.
  • the wet-grinding process may be performed using at least one of, but not limited to, the following devices: grinders, mills, stone mills, mixers, peanut grinders, peanut butter grinders, colloid mills, pin mills, bead mills, dispersers, homogenizers, choppers, rotor stator devices, hammer mills, press grinders, mashers, macerators, food processors, rollers, or juicers.
  • the grinder is selected from at least one of the following: an Olde Tyme Peanut Mill, Olde Tyme Peanut Grinder, Olde Tyme Peanut butter Grinder, Olde Tyme Peanut butter Mill, Old Style Peanut Mill, Olde Style Peanut Grinder, Olde Style Peanut butter Grinder, Olde Style Peanut butter Mill, IKA mixer, or IKA colloid mill.
  • the juicer is a Jack LaLanne Power Juicer or an Acme 6001 Centrifugal Juicer.
  • FIG. 1 illustrates exemplary methods and exemplary method sequences for producing an insect product as described herein.
  • the method 100 of producing an insect product includes wet-grinding 105 at least one whole insect into an insect slurry and drying 110 the insect slurry to form a dried insect product comprising solid insect matter particles.
  • drying 110 includes spray drying or drum drying.
  • the at least one whole insect includes at least one whole unwashed insect, at least one whole adult insect, or at least one whole live insect.
  • the methods for producing an insect product described herein may include additional steps in various method sequences as also illustrated in FIG. 1 .
  • the method 100 further comprises milling 115 the solid insect matter particles of the dried insect product.
  • devices that are suitable for milling include a stone mill, colloid mill, pin mill, bead mill, wiley mill, or hammer mill.
  • about 90% of the milled solid insect matter particles, by volume may have a particle size of about 100 ⁇ m or less.
  • the advantages of the optional post-dry milling include, for example, (1) providing lighter colored, fluffier, finer, product; (2) improving ability to combine product with other ingredients; (3) improving oil/fat binding; and (4) preventing damage equipment or materials when used in downstream applications.
  • the method 100 further comprises filtering 120 the dried insect product.
  • the step of filtering is used to separate the chitin particulates from the dried insect product. This step may also be used to remove any remaining undesirable or large particles.
  • devices that are suitable for filtering include: sifters, separators, sieves, shaking sifters, gravity feed sifters, vibratory sifters, vibratory sieves, or Sweco sifters.
  • the method may also further comprise preserving the dried insect product prior to the step of filtering, after the step of filtering, or a combination thereof.
  • Non-liming examples of devices that can be employed to remove chitin from the insect slurry and/or dried insect product include: cheese cloths, filtration apparatuses, sifters, sieves, filter baskets, filter presses, centrifuges, peeler centrifuges, inverting centrifuges, centrifuge pulpers, decanting centrifuges, separators, finishers, pulper finishers, or juicers with filtration ability.
  • the step of removing chitin could be used with a pulp ejecting juicer, such as a Jack LaLanne juicer. This step could be conducted with a centrifugal juicer with a filter basket.
  • the pores in the apparatus used in the removal could be 0.5 to 1 mm in diameter.
  • a filter press could be used that utilizes pressure, such as hydraulic or air pressure, to force the insect slurry through a filter or filter cloth. It is desirable to use an open mesh/pore size filter cloth so as to retain the larger pieces of chitin from the broken insects while allowing liquid and soft tissue or the insect, such as muscle and fat, to pass through the filter pores.
  • the step of removing chitin could be conducted through the use of a centrifuge.
  • the separated and removed chitin from the insect slurry, the dried insect product or both may be used in other applications.
  • chitin from insects processes easier than chitin from the more currently common crustacean or marine sources because it is less mineralized.
  • Non-limiting examples include a fiber additive, an abrasive, nutraceuticals, pharmaceuticals, nutrient supplements, food additives, a base component for making chitosan, gene delivery reagents, or a raw material for making plastics and films.
  • the removed chitin is further processed.
  • the removed chitin is processed via preservation methods or treated with a strong acid, base, or solvent.
  • the removed chitin could also be used to derive chitosan, such as through deacetylation methods and/or treatment with sodium hydroxide.
  • the method 100 further includes two separate preservation steps 135, 140, 145, 150.
  • at least one preservation step 135 occurs prior to the step of wet-grinding 105.
  • at least one preservation step 140 occurs between the step of wet-grinding 105 and the step of drying 110.
  • two preservation steps 140, 150 occur between the step of wet-grinding 105 and the step of drying 110.
  • One of the advantages of two preservation steps includes, for example, lower micro-counts in the resulting insect product.
  • the step of wet-grinding may include two separate grinding steps, in which the first grinding step is a coarse wet-grinding and the second grinding step is a fine wet-grinding.
  • the method includes coarse wet-grinding, fine wet-grinding, preserving the insect slurry, and then drying the insect slurry into a dried insect product.
  • the method includes preserving the insects prior to wet-grinding, coarse wet-grinding, fine wet-grinding, and then drying the insect slurry into a dried insect product.
  • the method includes coarse wet-grinding, fine wet-grinding, preserving the insect slurry in two separate and sequential preservation steps, and then drying the insect slurry into a dried insect product.
  • acidification is used in addition to or as an alternative to heat treating the insect slurry by using acids, such as citric acid, to preserve the insect liquid by lowering the pH below 4.6.
  • acids such as citric acid
  • the insects are preserved by boiling in a liquid, such as saline, brine solution, lactic acid, vinegar; or acetic acid.
  • the method 100 further includes reconstituting 155 the dried insect product into a liquid form to produce a liquid insect product.
  • the method 100 may also include processing 160 the liquid insect product into the form of a paste or a solid.
  • the disperser tooling was then changed to "medium” and the slurry was transferred via the disperser to the first processor, maintaining high speed agitation at 140°F (60°C).
  • the disperser tooling was then changed to "fine” and the slurry was transferred back to the second processor, maintaining high speed agitation at 140°F (60°C).
  • the insect slurry was heated to 190°F (approx. 87.7°C) and held for 30 minutes (second pasteurization step). The temperature of the slurry was then reduced temperature to 140°F (60°C) and fed to the spray drier.
  • the combined batches yielded approximately 592 pounds (approx. 268.5) of insect product with a moisture content ranging from 4.7% to 5.3%, as measured by a Sartoris Omnimark Mark 3 moisture analyzer.
  • Example 3 A samples of insect product, as prepared in Example 1 (Sample 1), as prepared in Example 2 (Sample 2), and as prepared in Example 3 (Sample 3) were each characterized.
  • Carbohydrates Calculated from the results of the analytical tests of: moisture, ash, fat, and protein.
  • Carbohydrates 100 - (Moisture) - (Ash) - (Total Fat) - Protein ***Hexanal Method: a homogenous portion of a sample is mixed with water containing an internal standard. It is heated in a heating block for a specified amount of time, after which a sample of the headspace over the mixture is taken and injected into the gas chromatograph.
  • the hexanal released into the headspace is quantitated via comparison of the hexanal gas's chromatographic response to that of the internal standard.
  • Example 1 A microbial analysis was performed on a sample of the insect product as prepared in Example 1 (Sample 1) and Example 2 (Sample 2) to demonstrate the affects two preservation steps has on the microbiology of the resulting product.
  • Table 8 shows the various microbial analyses performed and the methods used. Table 8. Microbial analyses performed. Analysis Method Reference Aerobic Plate Count AOAC: 966.23 Coliforms / E. coli AOAC: 991.14 Listeria AOAC: 011201 Salmonella AOAC: 031201 Yeast and Mold FDA BAM Ch. 18; APHA CMMEF Ch. 20 using a Dichloran Rose Bengal Chloramphenicol agar The results of these analyses are shown in Table 9. Table 9. Results obtained from the Microbial Analyses listed in Table 8.
  • Example 1 Seven trained assessors were served blind and monadically in 3 oz plastic cups each reference sample, a sample of insect product prepared in Example 3 (Sample 1), and a sample of Protein2050-C Cricket Flour from Next Millennium Farms (Commercial Sample). Each assessor evaluated the samples individually and a group discussion occurred after each test sample evaluation to determine a group consensus on the final rating. The results of the aroma evaluation are listed in Table 12. Scores for each attribute were collected and averaged into the final rating. Scores between test samples that had a difference of 0.5 or greater were identified as being significantly different. Scores between products that had a difference of 0.4 indicated a directional difference. Table 12. Results of the Aroma Evaluation.
  • Spray drying process and parameters Approximately 32.45 pounds (0.25 kg) of liquid material extracted from crickets, with reduced chitin, was held at a temperature of approximately 100°F (37.7°C). This cricket slurry was then pumped to the atomizer at the top of the spray dryer with a pump speed averaging 0.25 pounds (approx. 0.11 kg) per minute. The air pressure on the atomizer was set to 26 psi (approx. 179.2 kPa), the nozzle was a medium sized internal mixing nozzle. The furnace temperature was set to 520°F (approx. 271.1°C), actual furnace temperature averaged 532°F (approx. 277.7°C), with an inlet air temperature of approximately 352°F (approx.
  • a lid was placed onto the non-stick pan and cooking was continued for another 5 minutes with the lid on. This resulted in approximately 350 grams of meat-like material with a flavor, texture and aroma very similar to ground beef typically made for tacos.
  • a similar preparation utilizing superworms instead of crickets may be prepared.
  • Example 13 Preparation of a ground meat substitute from insect product with reduced chitin
  • the texture was similar to meat, but with very fine fibrous pieces of chitin exoskeleton present throughout.
  • the chitin material did not have an objectionable effect on the overall quality of the taco meat.
  • a similar preparation utilizing superworms instead of crickets may be prepared.
  • Example 16 Preparation of Insect Product

Claims (13)

  1. Procédé de production d'un produit à base d'insectes, le procédé comprenant :
    - le broyage par voie humide d'au moins un insecte entier non lavé en une suspension d'insectes ; et
    - le séchage de la suspension d'insectes non fractionnée pour former un produit sec à base d'insectes comprenant des particules solides de matière d'insecte ;
    dans lequel
    - le séchage comprend le séchage par pulvérisation ou le séchage au tambour,
    - les insectes entiers non lavés sont sélectionnés dans un groupe constitué de vers de farine géants, de crickets, de ténébrions meuniers, de sauterelles, de locustes, de tettigonidés, de vers à soie, ou de chenilles.
  2. Procédé selon la revendication 1, comprenant en outre le broyage des particules solides de matière d'insecte du produit sec à base d'insectes.
  3. Procédé selon la revendication 1, comprenant en outre la conservation de la suspension d'insectes avant l'étape de séchage.
  4. Procédé selon la revendication 3, dans lequel l'étape de broyage par voie humide comprend deux étapes de broyage distinctes, dans lequel la première étape de broyage est un broyage par voie humide grossier et la seconde étape de broyage est un broyage par voie humide fin.
  5. Procédé selon la revendication 4, dans lequel l'étape de conservation comprend deux étapes de conservations distinctes, dans lequel la première étape de conservation survient entre l'étape de la première étape de broyage et la seconde étape de broyage, et la seconde étape de conservation survient après la seconde étape de broyage et avant l'étape de séchage.
  6. Procédé selon la revendication 5, comprenant en outre le broyage des particules solides de matière d'insecte du produit sec à base d'insectes.
  7. Produit à base d'insectes préparé par le procédé selon la revendication 1.
  8. Produit à base d'insectes selon la revendication 7, comprenant : une composition dérivée d'une suspension d'insectes d'insectes non lavés entiers broyés et comprenant des particules solides de matière d'insecte, dans lequel la composition a un indice de peroxyde de 30 meq/kg de matière grasse ou moins et 90 % des particules solides de matière d'insecte, en volume, et dans lequel lesdites particules solides de matière d'insecte ont une taille de particules de 100 µm ou moins.
  9. Produit à base d'insectes selon la revendication 8, dans lequel la composition a une valeur de couleur (luminosité) L d'au moins 40 telle que mesurée sur l'échelle de couleurs Hunter L,a,b.
  10. Produit à base d'insectes selon la revendication 8 ou la revendication 9, dans lequel les particules solides de matière d'insecte sont présentes dans le produit à base d'insectes en une quantité de 85 % à 100 % en poids du produit à base d'insectes.
  11. Produit à base d'insectes selon l'une quelconque des revendications 8 à 10, dans lequel la composition comprend des protéines en une quantité de 50 % ou plus en poids sur la base du poids sec de la composition.
  12. Produit à base d'insectes selon la revendication 8, dans lequel la composition a un arome complexe d'enclos de ferme de 3 ou moins tel qu'évalué par des assesseurs entraînés à l'aide de la méthode d'analyse sensorielle Spectrum Descriptive Analysis.
  13. Produit à base d'insectes selon la revendication 8, dans lequel la composition a un indice de peroxyde de 1 meq/kg de matière grasse ou moins.
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US20220248741A1 (en) 2022-08-11
MX2021007903A (es) 2021-09-08
EP3096633C0 (fr) 2023-12-20
WO2015070194A1 (fr) 2015-05-14
MX2016006081A (es) 2016-11-23
US11337451B2 (en) 2022-05-24
CA2929177A1 (fr) 2015-05-14
EP3096633A1 (fr) 2016-11-30
CA2929177C (fr) 2021-12-07

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